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| United States Patent |
5,064,651
|
|
Mochizuki
, et al.
|
November 12, 1991
|
Process for the preparation of enzyme containing hard candy
Abstract
A process for the preparation of a hard candy containing an enzyme is
disclosed, which comprises steps of preparing an unusual hard candy
containing no enzyme, crushing the same into particles, mixing the enzyme
with the candy particles, press treating the mixture to form a shaped
mass, putting the mass into a pressure vessel, heating the vessel under
pressurized inert gas to cause a partial melt of the mass, cooling the
vessel to make the mass into the hard candy product, and releasing the
pressure in the vessel.
| Inventors:
|
Mochizuki; Keizo (Kawasaki, JP);
Sumi; Naoki (Kawasaki, JP)
|
| Assignee:
|
Meiji Seika Kaisha, Ltd. (Tokyo, JP)
|
| Appl. No.:
|
412731 |
| Filed:
|
September 26, 1989 |
Foreign Application Priority Data
| Sep 26, 1988[JP] | 63-238891 |
| Current U.S. Class: |
424/440; 424/488 |
| Intern'l Class: |
A61K 009/68; A61K 009/14 |
| Field of Search: |
424/439,440,464,465,488
426/656,660
|
References Cited
| Foreign Patent Documents |
| 2051483 | May., 1969 | FR.
| |
| 48-28067(A) | Aug., 1973 | JP.
| |
Primary Examiner: Page; Thurman K.
Assistant Examiner: Kishore; G. S.
Attorney, Agent or Firm: Armstrong, Nikaido, Marmelstein, Kubovcik & Murray
Claims
WHAT IS CLAIMED IS:
1. A process for the preparation of a hard candy containing an enzyme,
which comprises the steps of:
mixing saccharide materials with water, concentrating the same to make the
moisture content of the saccharide material not higher than 3.0% by
weight;
cooling the concentrate to cause solidification thereof; crushing the
resulting candy mass to make candy particles having a size passing through
100 mesh standard sieve by the Japanese Industrial Standards (JIS);
adding and mixing about 1 part by weight of the enzyme with 100 parts by
weight of the candy particles to uniformly disperse the enzyme in a mass
of the candy particles;
press shaping the particle mixture into a candy mass;
putting the mass in a pressure vessel;
charging an inert gas into the pressure vessel to set an inner pressure of
the vessel at a pressurized state of at least 1 kg/cm.sup.2 ;
heating the vessel to between about 100-140.degree. C. to cause a partial
melt of the candy mass;
cooling the vessel to solidify the partially melted candy mass and to
convert the same into the desired candy product in the vessel; and
then releasing the pressure in the vessel to remove the candy product.
2. The process of claim 1, wherein said enzyme is at least one selected
from the group consisting of cellulase, amylase, protease, lipase,
lysozyme and dextranase.
3. The process of claim 1, wherein the inert gas is selected from the group
consisting of carbon dioxide gas and nitrogen gas.
4. The process of claim 1, wherein said inert gas is charged in the
pressure vessel to set an inner pressure of 1-50 kg/cm.sup.2.
Description
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a process for the preparation of a hard
candy which contains an enzyme and more particularly, to a hard candy, in
which the enzyme is uniformly dispersed therein and which is excellent in
mouth feel.
2. Related Art
An enzymatic preparation in the form of a tablet, powder, capsule or the
like may be given to a person who often experiences bradypepsia (i.e.,
slow digestion) due to a remarkable reduced ability to masticate food or
who has a constitutional predisposition to ozostomy (i.e., bad breath) due
to a food residue left in the mouth. In order to simplify the
administration or intake of the enzyme, a hard candy containing the enzyme
has been developed, in lieu of the drug type preparations.
In general, the hard candy containing the enzyme has been prepared by
preparing a usual candy mass with use of mainly saccharide materials such
as sucrose, corn syrup and the like. The candy mass is then crushed to
prepare granules, and the granules are mixed with an enzyme, and the
mixture is press shaped into a desired form.
This conventional process has a disadvantage that the saccharide material
exists in the form of granule in the resulting candy product to give a
rough mouth feel which is quite different from a usual hard candy product
to be prepared through a melting and solidifying steps.
Therefore, another process, wherein the enzyme is added directly to the
saccharide material, has been proposed. However, this process has a
disadvantage that the enzyme may be inactivated by a thermal denaturation
in the step for concentrating the saccharide material containing solution
into a candy base.
SUMMARY OF THE INVENTION
A basic object of the invention is to provide a process for the preparation
of a hard candy which contains an enzyme therein and shows an excellent
mouth feel.
Another object of the invention is to provide a process for the preparation
of a hard candy containing an enzyme therein, which exhibits the reduction
of enzymatic activity in both of its preparation steps and during
shelf-life under room temperature.
A still further object of the invention is to provide a process for the
preparation of a hard candy containing an enzyme, in which pressurized gas
is entrapped in the form of fine bubbles to issue pleasant sounds, as it
dissolves in the mouth, so that a consumer can consume the enzyme with a
certain amount of pleasure consumer can consume the enzyme with a certain
amount of pleasure avoiding some of the stigma associated with taking the
drug dosage.
According to the invention, the objects can be attained by a process for
the preparation of a hard candy containing an enzyme, which comprises
steps of mixing saccharide materials with water, concentrating the same to
make its moisture content not higher than 3.0% by weight, cooling the
concentrate to cause solidification thereof, crushing the resulting candy
mass to make into candy particles having a size passing through 100 mesh
standard sieve by the Japanese Industrial Standards (JIS), adding and
mixing about 1 part by weight of an enzyme with 100 parts by weight of the
candy particles, press shaping the particle mixture into a candy mass,
putting the mass in a pressure vessel, charging an inert gas into the
pressure vessel to set an inner pressure of the vessel at a pressurized
state, heating the vessel to cause a partial melt of the candy mass,
cooling the vessel to solidify the partially melted candy mass and to
convert the same into the desired candy product in the vessel, and then
releasing the pressure in the vessel to take out the candy product.
As the raw saccharides, conventionally employed materials such as sugar,
corn syrup, lactose and the like may be listed. There is no specific
limitation regarding the ratio of the saccharides, but in general, a ratio
of 60-30 parts by weight of sugar, 30-40 parts by weight of millet jelly
and not higher than 30 parts by weight of lactose is suitable.
For carrying out the process of the invention, in the first place, the
saccharides are mixed and dissolved in water and the resulting mixture is
concentrated, so as to make a moisture content thereof not higher than
3.0% by weight, with use of a steam kettle, vacuum kettle or continuous
steam cooker to obtain a candy melt. The basis for defining the moisture
content at such a level lies in that a hard candy prepared with use of a
candy melt having a moisture content higher than 3.0% by weight may soften
under room temperature causing deformation. To the candy melt or
concentrate, a flavor, coloring agent and similar additives may be added
and then the candy melt is cooled to solidify the same.
The resulting hard candy mass is then crushed with use of a disc-type mill
or the like to obtain fine particles passing through 100 mesh JIS standard
sieve. The basis for defining the particle size to pass through a 100 mesh
sieve allows for a uniform dispersion of the enzyme in the final candy
product.
Then, the enzyme is added to the mass of candy particles and the components
are mixed. The enzyme is at least one enzyme selected from the group
consisting of cellulase, amylase, protease, lipase, lysozyme and
dextranase depending on the purpose of accelerating digestion, preventing
an issuance of ozostomy, cleaning the oral cavity or the like. It is
preferable to add the enzyme in the form of powder to obtain a uniform
dispersion, and in the amount of about 1 part by weight to 100 parts by
weight of the candy particles, to avoid a rough feel when the final candy
product dissolves in the mouth.
The mixture consisting of the candy particles and enzyme powder is charged
into a die of a pressure shaping machine for making the same into a mass
or a piece with a desired form, under a pressure of 50-500 kg/cm.sup.2. If
the pressure is less than 50 kg/cm.sup.2, it may be difficult to maintain
the form of the shaped mass. It is unnecessary to set the pressure higher
than 500 kg/cm.sup.2, although there is no specific upper limitation.
The resulting shaped mass is put into the pressure vessel, and an inert gas
such has carbon dioxide gas, nitrogen gas or the like is charged in the
pressure vessel to set the inner pressure of 1-50 kg/cm.sup.2 and more
preferably of 5-50 kg/cm.sup.2. The pressure vessel is heated from its
outside to raise temperature of the shaped mass to 100-140.degree. C. and
to cause a partial melt thereof. If the pressure is less than 1
kg/cm.sup.2, inactivation of the enzyme, due to the heat cannot be
prevented. There is no upper limitation to the pressure setting, but it is
unnecessary to set the pressure higher than 50 kg/cm.sup.2, in view of
cost therefor. If the temperature of the shaped mass is less than
100.degree. C., the desired partial melt thereof will not occur and it is
not preferable to set the temperature higher than 140.degree. C., since
the desired partial melt can be attained at a temperature lower than such
temperature, and for preventing a possible inactivation of the enzyme.
After the pressure vessel is cooled to room temperature to cause a
solidification of the partial melt candy mass containing the enzyme
therein, the inert gas in the vessel is released to take out the desired
candy product containing the enzyme therein.
The resulting candy product entraps therein the enzyme in the state of a
uniform dispersion and while maintaining its activity at a high level,
even though the candy product has been prepared through the step of
thermal treatment. Further, the candy product also entraps highly
pressurized inert gas in the form of fine bubbles, so that pleasant sounds
will issue, as the candy dissolves in the mouth, to give a nice or
pleasant feeling for the consumer.
PREFERRED EMBODIMENTS OF THE INVENTION
The invention will now be explained in more detail, with reference to
Examples.
EXAMPLE 1
A mixture of sugar (30 parts by weight), corn syrup (40 parts by weight),
lactose (30 parts by weight) and water (30 parts by weight) was charged in
a kettle with a jacket for steam heating to concentrate the mixture until
its temperature become 150.degree. C., so that a concentrate with a
moisture content of less than 3.0% by weight was obtained. The concentrate
was poured into a cooling pan to obtain a mass of hard candy which was
crushed with use of disc-type mill to obtain candy particles having a size
passing through JIS 100 mesh standard sieve.
To 100 parts by weight of the resulting hard candy particles, 0.5 parts by
weight of cellulase powder were mixed. The powdery mixture was charged in
a cylindrical receptacle having an inner diameter of 10 cm and shaped
under pressure of 250 kg/cm.sup.2.
The resulting shaped mass was put into a pressure vessel with a jacket.
After having sealed the vessel and charged carbon dioxide gas to increase
an inner pressure thereof to 35 kg/cm.sup.2, overheated water steam was
fed into the jacket to heat the shaped mass at 125.degree. C., so as to
cause a partial melt of the candy particle of the shaped mass.
Thereafter, water of room temperature was fed into the jacket, in lieu of
the steam, until temperature of a candy piece converted from the shaped
mass becomes 25.degree. C. Then, the pressure in the vessel was released
by recovering carbon dioxide gas therefrom to take out the candy piece
containing enzyme therein and entrapping carbon dioxide gas in pressurized
state in the form of fine bubbles.
Activity of cellulase in the resulting candy product was checked and found
to be 100%. This determination was made by comparing the activity of the
enzyme in the candy to the known activity of the enzyme measured as the
amount of glucose formed when the enzyme is used to decompose
carboxymethylcellulose. Almost no reduction in enzymatic activity was
recognized, even if the candy product has been stored for one month at
25.degree. and 35.degree. C., respectively.
The candy product gives a smooth feeling to the tongue, issues pleasant
sounds in the mouth, as it dissolves therein, and assists the digestion of
fibrous foods.
EXAMPLE 2
An enzyme containing hard candy was prepared in the manner similar to
Example 1, except that amylase powder was employed, in lieu of cellulase
powder and nitrogen gas was employed, in lieu of cellulase powder and
nitrogen gas was selected as the inert gas to set the inner pressure of
the vessel at 5 kg/cm.sup.2.
The enzymatic activity of the candy product was determined to be 80% which
value was determined by comparing the activity of the enzyme in the candy
to the known activity of the enzyme measured as the amount of glucose
formed as a decomposition product of soluble starch. Almost no reduction
in enzymatic activity was recognized, even when the candy product has been
stored for one month at 35.degree. C.
The candy product gives a smooth feeling to the tongue, issues pleasant
sounds in the mouth, as it dissolves therein, and assists digestion of
starchy foods.
EXAMPLE 3
An enzyme containing candy was prepared in the manner similar to Example 1,
except that amylase powder was employed, in lieu of cellulase powder.
The remaining enzymatic activity of the candy product was 80% as measured
in accordance with Example 2. Almost no reduction in enzymatic activity
was recognized, even when the candy product has been stored for two months
at 35.degree. C. and for one month at 40.degree. C.
The candy product gives a smooth feeling to the tongue, issues pleasant
sounds in the mouth as it dissolves therein, and assists a digest of
starchy foods.
From the results shown in Examples 1 to 3, it can be said that the candy
product to be obtained by the process according to the invention does not
show any noticeable reduction in its enzymatic activity, even when it is
stored under the condition of relatively high temperature, as in the
summer season.
EXAMPLE 4
Three kinds of enzyme containing hard candies were prepared in the manner
similar to Example 1, except that protease, lipase or lysozyme powder is
employed, in lieu of the cellulase powder.
The remaining enzymatic activity of each candy product is shown in Table 1.
In the Table, the remaining enzymatic activity is designated by % which
was given as comparison value in an amount of the substance dissolved by
trichloroacetic acid to be formed by decomposition of casein (for
protease), comparison value in an amount of fatty acids to be formed as
decomposition product of triglyceride (for lipase), and comparison value
of bacteriolytic ability of Micrococcus lisodeikticus (for lysozyme).
TABLE 1
______________________________________
Enzyme Remaining enzymatic activity in product
______________________________________
Protease 95%
Lipase 85%
Lysozyme 98%
______________________________________
EXAMPLE 5
Hard candies containing an enzyme were prepared as in Example 1, except
that various gases were employed in various pressure, as shown in the
following Table 2.
The remaining enzymatic activity of each candy product is shown in Table 2,
the activity being measured as in Example 1.
TABLE 2
______________________________________
Gas Used Pressure (kg/cm.sup.2)
Remaining activity (%)
______________________________________
Carbon dioxide
35 100
Carbon dioxide
5 90
Carbon dioxide
1 50
Nitrogen 35 95
Nitrogen 5 85
Nitrogen 3 40
Air 35 25
Air 1 30
______________________________________
Apparently, as seen from Table 2, a remarkable reduction in enzymatic
activity will occur, when air is employed as the pressurizing gas.
Contrary, thereto, the enzymatic activity will be reserved at 85% or more
by using carbon dioxide gas or nitrogen gas at a pressure of 5 kg/cm.sup.2
or more. When carbon dioxide gas is selected, the enzymatic activity was
preserved in the level of 50%, even though pressure is set to only 1
kg/cm.sup.2.
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